Easy Vegan No Bake Coconut Almond Chocolate Chip Cookies

Melons, peaches and berries… their season fades almost as soon as it begins. But cookies, well, it’s no surprise that they comfort us year round. Summerize your chocolate chip fix with this super easy vegan no bake cookie recipe loaded with healthy ingredients. And don’t worry; they taste a lot guiltier than they actually are.

Method:Grind up raw almonds and raw oats in a food processor or blender to a fine consistency. Set aside. In a bowl whisk together almond butter, maple syrup, coconut oil and vanilla until smooth, about 1-2 minutes by hand, or put in a blender with “S” blade function. (Depending on the oil content in your almond butter, you may need to add a little tea, water or almond milk to make it thinner.) Add all remaining ingredients except for the shredded coconut until dough forms. (You can also do this in your food processor). Refrigerate dough for 20-30 minutes until slightly stiff, then roll tablespoon size balls dipped in the coconut shreds and flatten. Place on parchment paper, or they can stick to the plate if frozen. Keep refrigerated or frozen.

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. www.jillettinger.com.

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